We considered most of the options above. But in the end, we tried something much less expensive...we bought three "baking" dividers from Walmart and put them end-to-end on the removable shelf in the cabinet above our double ovens. Here's a picture: The bottom "shelf" is perfect for oversize platters, garnish dishes (2-deep depth wise), and griddle. The cookie sheets, cooling racks, etc are above the platters on the removable shelf. This is where I put the Walmart dividers. Some of the items are long (like the larger cookie sheets) and the 24" depth is great for that. I don't have anything behind them but if I need to I can put things back there. This arrangement (platters on the bottom, rest on top) allows us to easily reach everything. You don't need to pull the cookie sheets, etc out from the top, all you need to be able to reach is the bottom. If the platters were on a shelf above the cookie sheets, etc, I'd need a step stool to reach them. [Note: I got this tip from the Forum last year! I think it was on the Tray Dividers thread (see link below)] The extra oven shelves won't fit (too "tall" in each direction) so they will be in the pantry when it's done. (Right now they're in the FR leaning against the "old" refrigerator...which has yet to make it's way into the basement!) BTW...I also put one another Walmart divider under my corner Prep sink in the left corner...it holds all my cutting boards in one of the normally inaccessible corners of a corner sink base. (No picture, sorry.) Here is a link that might be useful: Thread: tray cabinets - top 1/2 wasted space

I would swap the location of the pantry near the sliding door and the fridge. It is nice to have the fridge closer to the eating area. Also if you can bring the microwave closer to the fridge would be good as most food travels from fridge to the microwave. Similarly, utensils, places, bowls, glasses should be close to the microwave and the dishwasher. So maybe you can keep it in drawers close to the dishwasher towards the end of the counter. That will keep it close enough to the microwave and the family can set the table without getting in the way of the cook. Trash should ideally go near the prep sink as ,ost trash is generated during prep. Or maybe even do 2 trash loacation. I would nudge the induction cooktop further down so that you can pivot and reach the cleanup sink. I like the prep sink but you want to have a landing space for the fridge and he microwave before the prep sink. If you plan filtered water etc.., I would do it at the prep sink. I guess the man thing is to look at the traffic flow patterns. What is the aisle space between the 2 counters? I would recommend at leat 5 ft as it is a through traffic area with the barndoor at one end the sliding doors and the access to family room at the other.

Once you've finalized your basic design, it's time to analyze your storage needs in each zone. The results of that analysis will drive the size & configuration of your cabinets and drawers. First, make a list of everything you plan to store in your new kitchen, regardless of where it's stored now...kitchen, basement, dining room, etc. Next, take the list and group the items according to function. Will they be used during prep? cooking? baking? cleanup? Some items, like pot holders, may belong in two different zones (in this case, cooking & baking). You can either find storage between the two zones or have duplicates and store one in each zone. Now, determine where each of your zones will be (prep, cleanup, cooking, baking, storage, etc.) The next step depends on the stage you are in the design/order process... If you've already ordered your cabinets, then you will have to work with what you have. So... Identify the storage potential in each zone and list them on a piece of paper with a section for each cabinet (base & upper) and one line per drawer or shelf in that cabinet. This includes your pantry for your "storage" zone. Take the two lists and, while imagining yourself working in each zone, put the dishes, tools, etc. that you will be using in cabinets in that zone. Fill in the lines in the cabinet list with these items. If you are still in the design phase, you will have the opportunity to plan your storage to meet your needs in each zone. Take your list and imagine yourself working in each zone. Go through the motions to determine the best locations for each item that will be used and stored in that zone (don't forget that you will probably have both upper and lower cabinets). Now that you know where to put the items, determine what the best way is to store those items (drawer, shelf, etc.) and what size (e.g., pots & pans work best in 30" or 36" drawers) Lastly, transfer what you've done to your design & tweak as necessary. You should now have a well-thought out and highly functional kitchen! Sample storage map: This process and the resultant "map" will not only help you to "see" how things will fit, but the map will also help when you move back into the kitchen...you won't have to think about it, you'll be able to just put things away. It will also be a handy map for everyone to use when attempting to find things the first few weeks w/o having to open every drawer or door! Oh, and don't forget the Junk Drawer! Most people end up with one, so you may as well plan for it so you at least have control over where it's located! skip line Common Zones, Appliances In That Zone, and Suggestions For What To Store There: Storage--pantry & refrigerator--Tupperware, food, wraps & plastic bags Preparation--sink & trash/recyclables--utensils, measuring cups/spoons, mixing bowls, colander, jello molds, cutting boards, knives, cook books, paper towels Cooking--cooktop/range & MW (and near a water source)--utensils, pot holders, trivets, pots & pans, serving dishes (platters, bowls, etc.), paper towels Baking--ovens/range--utensils, pot holders, trivets, pots & pans, casserole dishes, roasting rack, cooling racks, cookie sheets, foils, rolling pin, cookie cutters, pizza stone, muffin tins, paper towels [often combined with Cooking Zone] Cleanup--sink & DW & trash--detergents, linens, dishes & glasses, flatware Eating/Serving--island/peninsula/table/nook/DR--table linens, placemats, napkins, dishes & glasses, flatware Utility--broom, dustpan, swifter, mop, cleaning supplies, cloths, flashlights, batteries, extension cords Message/Communication/Command Center--keys, phones/answering machine, charging station, directories/phone books, calendar, desk supplies, dry erase board or chalkboard, pens/pencils, sticky notepaper skip line Less Common Zones: Tea/Coffee Bar--tea/coffeemaker (and near a water source)--mugs, teas/coffees, sugar, teapot Snack/Beverage Center--near MW & refrigerator or small refrigerator--snacks, snack dishes, glasses [often combined with Tea/Coffee Bar] Pet Zone--feeding area--food, snacks, leashes, medicines (if no children in the home), etc. skip line Overlapping of Zones Due to space constraints, some zones often overlap. If this is the case in your kitchen, be sure there is enough work space in the overlap for both activities. Zones that commonly overlap... Prep & Cooking Zones--These zones should be adjacent to each other, so this is a common overlap and is generally not a problem. Just be sure you have enough room for prepping as well as landing space for the range/cooktop. (It is strongly advised you have enough room for emergency landing space on both sides of a range/cooktop.) Prep & Cleanup Zones--If there is only one sink in the kitchen, these zones will be adjacent to each other because of the need for a water source for both zones. However, true overlapping is not generally a good idea. Instead, try to keep the cleanup area separate from the prep area by putting the sink between them. E.g., DW on one side, Prep Zone on the other side. (You should strive to keep the DW out of the Prep Zone as well as out of the path between the sink and Prep & Cooking Zones and between the refrigerator and Prep & Cooking Zones.) Also try for at least 36" (42" or more is better) of room on the Prep Zone side of the sink for ample workspace as well as accommodating the inevitable dirty dishes that will accumulate next to the sink. skip line Commonly Used Items: pots & pans, utensils, small appliances, linens, pot holders, trivets, dish detergents, "Tupperware", knives, pitchers, water bottles, vases, picnic supplies, cook books, etc. Foods: Spices, Breads, Flours/Sugars, Teas/Coffees, Potatoes, Onions, Canned Goods, Dry Goods (rice, pasta, etc.), Cereals, Snacks Small Appliances: Toaster, Stand and/or Hand Mixer, Blender, Breadmaker, Toaster Oven, Food Processor, Crockpot, Waffle Iron, Electric Skillet, Coffeemaker, Coffee Grinder, Ricer, Steamer SPECIAL NOTE: If your ceiling or one or more of your walls is coming down, consider wiring for speakers, TV, Computer, etc. skip line Some helpful threads: forestfire..please help me with my lists [Missing In Action as of 5/16/10...if anyone has saved it, please let me know by emailing me via "My Page"] List of stuff in kitchens? What should go within easy reach of the cooktop? What goes where? Reloading the new kitchen, any tips where things should go?

I made 3 charcuterie packets and a packed couple good pate containers. Tuna salad cut small, one can made 8. Loaded with veg, nuts, seeds, greens, olives. Crackers and hearty brown bread for cheeses/pate. Easy prep and necessary. We were detained at the border crossing into Canada. (Member of Parliament funeral in the town we stop). They must have checked the violin case a dozen times. All restaurants were closed by then. Next night the ferry loaded at 10pm. Nothing but snack bar food and vending machine chips. Had another charcuterie in our cabin. Day three on the road I made some pastrami/swiss sandwiches on rye with quick pickled onions/cukes. Should have made a dozen more frozen tomato/veg juices. Small Bodum kettle and pour-over funnel for home ground coffee a must. Another cooking forum has a similar thread I did not bother commenting since some poster said, "stay home, why all the fuss!?". lol. Our digestive systems thank me for being prepared. Day three across the island is only truck stop fare. Had a giant salad when we hit our destination.